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PSA: I keep seeing people ferment in sealed jars without burping them
That's a recipe for a glass bomb, and I learned it the hard way after my first batch of sauerkraut exploded last fall. What's your foolproof method for managing pressure?
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blairm4412d ago
My buddy tried the "set it and forget it" method with a batch of jalapeno salsa in a mason jar. Forgot it in the back of his pantry for like a month and a half. When he finally went to open it the pressure shot the lid clean off and painted his entire ceiling neon green with fermented pepper chunks. He said it smelled amazing but took him three hours to scrub the salsa stars off his drywall. Now he lives by that airlock lid life no questions asked.
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pat3603mo ago
Oh man, that sounds like a scary mess to clean up. My heart still jumps when I hear a lid pop. I switched to using those simple plastic lids with the little airlock bubblers, the kind that just snap on a wide mouth jar. It lets the gas out without letting any air back in, so I can just forget about it for weeks. Total peace of mind after my own kimchi incident.
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